Rhubarb Waffles With Rhubarb Sauce Low Fat Recipes

Steps:

• TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar.
• Bring to a simmer over medium low heat.
• Cook until the rhubarb is tender and translucent.
• With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter.
• Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
• (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.) TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy.
• Whisk in milk and oil.
• Stir in the reserved 1 cup cooked rhubarb.
• Sift flours, sugar, baking powder and salt into a medium sized bowl.
• Gently stir the dry ingredients into the egg milk mixture just until moistened.
• Preheat a waffle iron to medium high.
• (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two thirds full.
• Close and cook the waffles until they are nicely browned, about 4 minutes.
• Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch.
• Serve hot, topped with the rhubarb sauce.
• Serves 6.
• NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white".
• Eating Well.

Steps:

• Pre heat oven to 350.
• Sift together the baking powder, salt, both flours and cinnamon and set aside.
• In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
• Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
• Add dry mixture, mixing well but do not over mix.
• Add Rhubarb, mixing until combined.
• Place batter in a paper lined muffin tin.
• Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
• Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
• Let muffins cool completely.
• Enjoy!

Steps:

• Sift dry ingrediants in one bowl.
• separate one of the eggs. add the yolk and the rest of the wet ingredients together and whisk.
• beat the egg white in a clean bowl until peaks form.
• Add the wet into the dry, mixing until just combined. fold in the egg white.
• Pour into a preheated greased waffle iron, and I cook mine for 3-4 minutes with my waffle iron. This recipe yeilds 16 small square waffles for me (using just under 1/3 cup of batter per waffle).
• These freeze well.

Steps:

• In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.